MEXICAN FOOD. MMMM BOY.

April 29, 2006by: jovial_cynic

So, I figure it's good to take a break from crazy land and figure out how to make those roadside "authentic California tacos" that are popping up everywhere in my town. I scanned my favorite forums for a good recipe and came up with this:

-Chop the onions and tomatoes into regular cubes, about 1/4 inch on each side.
-Pull out the big stems and chop the cilantro finely.
-Combine onions, tomatoes, cilantro, and salt in a bowl and toss to combine.

-Snap the stems off the chiles and toast them in a cast iron skillet over medium-high heat, stirring frequently, until dark but not black. Discard all the seeds that fall out while you toast them but don't otherwise seed the chiles.
-Place the tomato halves in a small saucepan and add water just to cover. Bring to a boil and cook until you get an orange foam.
-Put the toasted chiles in a blender, add tomato cooking water just to cover, add the tomato halves and the salt, and puree until the only solids remaining in the sauce are the chili seeds.

-Place flank steak flat on cutting board with one hand flat on the top surface of the steak.
-Using a long, thin-bladed knife, slice the flanksteak into 2 thin sheets of meat (between your hand and the cutting board).
-Prepare the marinade by combining the orange juice, cayenne pepper, black pepper, salt and olive oil and whisking with a fork. Peel and crush the garlic cloves and add to marinade.
-20-30 mins. before grilling immerse all the two pieces of meat in the marinade.
-Brush off any garlic stuck to the meat and grill over a very hot fire (add some wet wood chips if possible for smoke flavor).
-Grill each piece until the outside is crisp and even charred in places but still medium rare and juicy inside. As each piece finishes put it in a covered pot kept in a warm place.
-With a thin, sharp cleaver or heavy knife, chop the meat into small chunks with a maximum dimension of 1/4 inch.
-Save any juice that collected in the pot to spoon over the meat as you scoop it into the tortillas.

To Assemble:-Warm your (preferably fresh) tortilla on a griddle.
-Hold the tortilla in the palm of your hand.
-Add a heaping 1/4 cup of chopped grilled beef and some beef juices.
-Add 1 Tbs. salsa ranchera, 1 tsp. salsa roja.
-Sprinkle on a bit of salt and squeeze a wedge of lime over the top.
-Add shredded cabbage.